Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms (2017)
- Authors:
- USP affiliated authors: ROSIM, ROICE ELIANA - FZEA ; OLIVEIRA, CARLOS AUGUSTO FERNANDES DE - FZEA ; CORASSIN, CARLOS HUMBERTO - FZEA
- Unidade: FZEA
- DOI: 10.17756/jfcn.2017-048
- Subjects: SACCHAROMYCES; AFLATOXINAS
- Keywords: Isotherm; Decontamination
- Language: Inglês
- Imprenta:
- Publisher place: Santa Clara, CA
- Date published: 2017
- Source:
- Título do periódico: Journal of Food Chemistry and Nanotechnology
- ISSN: 2471-4291
- Volume/Número/Paginação/Ano: v. 3, n. 4, p. 126-132, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
GONÇALVES, Bruna Leonel et al. Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms. Journal of Food Chemistry and Nanotechnology, v. 3, n. 4, p. 126-132, 2017Tradução . . Disponível em: https://doi.org/10.17756/jfcn.2017-048. Acesso em: 28 mar. 2024. -
APA
Gonçalves, B. L., Gonçalves, C., Rosim, R. E., Oliveira, C. A. F. de, & Corassin, C. H. (2017). Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms. Journal of Food Chemistry and Nanotechnology, 3( 4), 126-132. doi:10.17756/jfcn.2017-048 -
NLM
Gonçalves BL, Gonçalves C, Rosim RE, Oliveira CAF de, Corassin CH. Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms [Internet]. Journal of Food Chemistry and Nanotechnology. 2017 ; 3( 4): 126-132.[citado 2024 mar. 28 ] Available from: https://doi.org/10.17756/jfcn.2017-048 -
Vancouver
Gonçalves BL, Gonçalves C, Rosim RE, Oliveira CAF de, Corassin CH. Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms [Internet]. Journal of Food Chemistry and Nanotechnology. 2017 ; 3( 4): 126-132.[citado 2024 mar. 28 ] Available from: https://doi.org/10.17756/jfcn.2017-048 - The ability of different Saccharomyces cerevisiae based products to reduce aflatoxin M1 in milk produced by dairy cows
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Informações sobre o DOI: 10.17756/jfcn.2017-048 (Fonte: oaDOI API)
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